Green Bean and Apricot Casserole
Green Beans, an American Favorite
Green beans have always seemed to be an American favorite. If we are not growing them in our garden, we seem to be experimenting with different flavors to please our taste buds.
My husband and I are vegetarians. So different flavors and unique variety are important to us.
- 1 can Apricot halves, whole
- 1 Bag of frozen or fresh Green Beans, chopped in 1 inch pieces
- 1 small bag Almonds, sliced
- 1 teaspoon Almond Exact
- 4 tablespoon Butter, Melted
- 1/2 cup Apricot Juice
- If using fresh green beans, clean and cut in one inch pieces. If using frozen Green beans 1 small bag, will usually be a sufficient amount. In a small sauce pan, put a teaspoon of butter or margarine, and cook the green been until tender.
- While the green beans are cooking, get a bowl out to mix you sauce in. Put a half a cup of apricot juice and a teaspoon of almond extract, and mix and let sit.
- Take a small sauce pan and melt 4 tablespoons of butter or margarine. When melted add to the apricot, almond extract mix, and stir.
- When green beans are tender, drain, and arrange in a casserole dish. Mix the apricot juice mixture in with them.
- Take the apricot halves out of the can and arrange with the green beans. Cook in the oven for 3 minutes to heat up.
- Sprinkle sliced almonds on top of the green beans and apricots.
- Ready to serve
Green Bean Apricot Casserole
A delightful change of pace
When I first started to create this dish, I had no idea how it would turn out. I just knew I needed to try different things to help my husband and I interested in eating vegetarian. When you grew up eating meat, vegetarian eating can appear bland, unless you use your imagination and are willing to try and create different things, to please and re-educate you last bud.
We were so surprised that this dish took the green beans we grew in our garden and made it something we smiled about and knew we would make again.
Bon a petite!